Looking for a delicious dinner? Then check out this rice and chicken soup that’s ready in 50 minutes.

Ingredients

2

tablespoons olive or vegetable oil

1

small onion, finely chopped (1/4 cup)

1

cup cubed cooked chicken

1

cup uncooked Arborio or other short-grain rice

6

cups ready-to-serve chicken broth

1/4

cup chopped fresh mint leaves

3

tablespoons chopped fresh parsley

1

package (10 ounces) frozen green peas

Freshly grated Parmesan cheese

Directions

1Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.

2Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.

3Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.

Expert Tips

Arborio is an Italian-grown rice and its high starch content gives risotto its creamy texture. Like pasta, it is cooked until al dente, meaning "to the tooth" so it isn't overcooked and soft.